I had never heard of a Shakshuka before making this dish. I got an email from Food and Wine with this as one of the highlighted recipes. I figured it looked good and I wanted to try something a little different, and I am glad I did! It’s almost like a dip that can be eaten with bread, filled with summer veggies and super easy to make. The best part is it is great for any meal of the day. I ate the leftovers for breakfast and it was just as good 🙂
2-3 Tbls. extra virgin olive oil
1 large sweet onion, sliced thinly
1 medium zucchini, diced
3 cloves garlic
1 tsp. cumin
1 tsp. paprika
a pinch of cayenne
3 1/2 cups canned tomatoes, chopped in juices
1 heaping spoon of goat cheese
salt and pepper to taste
1. Heat olive oil on medium heat in cast iron pan. Add sliced onions for 15 minutes until translucent and starting to caramelize. Add zucchini and cook additional 5 min.
2. Add diced garlic for 1-2 minutes being careful not to burn it. Add spices and tomatoes, salt and pepper and simmer for 10 min.
3. Stir in a heaping spoonful of goat cheese. Crack 4-6 eggs on top. Bake for 10-15 minutes, until eggs are cooked to your liking.
4. Garnish with more goat cheese and cilantro!